Bioavailability

Question 1

Bioavailability

Answer 1

Digestion, absorption, transport, utilization and excretion

Question 2

How to measure bioavailability

Answer 2

Chemical analysis
Digestibility
Urinary excretion
Enzyme activity

Question 3

Most digestible ingredients

Answer 3

Protein sources
- casein/egg
-meat and byproducts (liver, etc)
-purified veg protein (CHO removed)
Carbohydrate sources
- rice
- purified grain starches
All fat

Question 4

Least digestible ingredients

Answer 4

Protein sources
- feather meal / collagen
- some vegetable protein 
Carbohydrate sources
- root starches (potato/tapioca)
- all fiber